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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Spatchcock chicken marinated in honey and preserved lemon, served with a fresh quinoa, olive, and broad bean salad.
A creamy, flavorful vegetarian dip made from puréed broad beans, fresh herbs, and spices, finished with a zesty garnish.
Tender young broad beans simmered in vegetable stock with onions, garlic, and fresh dill, finished with optional Greek yoghurt.
Boiled broad beans finished in a herb-infused cream and egg yolk sauce for a simple, elegant vegetarian side dish.
Summery cured and griddled mackerel served with pickled lemons, charred cucumber, and a fresh pea and broad bean garnish.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
A light summer stew featuring underrated gurnard fish, fresh spinach, broad beans, and crispy bacon lardons.
Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Vegetarian noodles soaked in boiling water then tossed with frozen peas, beans, seeds, soy sauce, and sesame oil.
A hearty Italian dish featuring browned spicy sausage, blanched broad beans, and fresh peas, topped with smoked ricotta and herbs.
Show-stopping retro sweet and savoury puff pastry bites featuring homemade pesto, praline paste, creamy chocolate ganache, and seasonal vegetables.
Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.
Thinly sliced chilled rib-eye steak served with a spicy balsamic vinaigrette, fresh coriander, broad beans, and a squeeze of lime.
A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.
A summery take on classic hummus using fresh broad beans, chickpeas, tahini, and citrus for a smooth, vibrant dip.
An authentic Italian Easter pie stuffed with fresh greens, ricotta, and hard-boiled eggs, served with a fresh broad bean salad.
Vegetarian plaited bread ring filled with olives, goats' cheese, and harissa, served with a smooth, warm Moroccan broad bean dip.
A seasonal spring risotto featuring tender baby artichokes, broad beans, and a creamy parmesan finish.
Lamb fillet stuffed with black pudding, roasted until tender, and served with creamy minted broad beans and red wine sauce.
A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Chicken breasts stuffed with garlic butter, breaded, and deep-fried, served with a medley of simmered buttery spring vegetables.
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
Seared grey mullet served with homemade langoustine and salmon ravioli, fresh broad beans, asparagus, and a rich brandy-infused sauce.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Grilled butterflied mackerel served with a seaweed butter and a medley of summer vegetables including asparagus, peas, and broad beans.
Tender herb-crusted lamb racks roasted and served over a flavorful potato, broad bean, and pea ragoût.
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
Flavorful roast chicken served with spicy green herb chutney and a zesty salad of beans, peas, and fresh herbs.
Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.
Moist sea bass baked in a salt crust, served with a fresh runner bean, broad bean, and lettuce salad.
Pan-fried sea bass fillets served with homemade herb and cheese gnocchi, broad beans, and artichokes in a creamy wine sauce.
Roasted chicken, Stilton, and green beans layered in Parma ham, chilled, and served with a dressed bean and walnut salad.
Buttery pan-fried turbot served with seasonal green vegetables, new potatoes, and a luxurious creamy champagne and chive sauce.
Sweet roast beetroot and shallots mixed with seasonal vegetables warmed in honey-mustard dressing, topped with mozzarella and blue cheese dressing.
Sweet honeyed duck breast paired with fragrant homemade wild garlic gnocchi and a citrus-infused caramel sauce.
Pan-seared beef fillet served alongside a vibrant bean and radicchio salad with walnut dressing and crispy rosemary croutons.
A sophisticated fish supper featuring pan-fried cod served over crushed minted peas with crisp pancetta and tender broad beans.
A roast chicken feast served with creamy dauphinoise potatoes, homemade garlic butter, and seasonal blanched green vegetables.
Succulent roasted cod fillets served with a vibrant pea purée, sautéed Morteau sausage, chanterelle mushrooms, and fresh spring vegetables.
A fresh vegetarian salad featuring blanched spring vegetables, Jersey Royal potatoes, and a thick mustard and walnut oil dressing.
Exquisite fine dining lobster paired with a spiced carrot purée, morels, broad beans, and a delicate lemon verbena foam.
Pan-fried sea trout served with cauliflower purée, seasonal vegetables, and a luxurious champagne and cream sauce foam.
A refined, chilled lobster broth served with lobster meat, blanched vegetables, and fresh herbs, perfect for an elegant appetiser.
Succulent chicken roasted in an aromatic salt crust, served with a rich pea, broad bean, and mushroom cream sauce.
A quick and easy baked tortilla wrap filled with mashed broad beans, sliced salami, spring onions, and melted cheese.
A fresh vegetarian stir-fry featuring blanched artichokes, broad beans, and Chinese leaves tossed with mushrooms and citrus.
A warm salad featuring pan-fried butternut squash, crispy serrano ham, and a gentle broad bean and balsamic dressing.
Spiced flattened pork chops served with a broad bean potato mash, zesty garlic sauce, and caramelized orange slices.
Roasted oxtail simmered in red wine sauce, served warm over a fresh pea, broad bean, and herb leaf salad.
A light chicken broth featuring mixed beans, minted potatoes, and a tangy, vibrant green herb dressing with fresh asparagus garnish.
Pan-seared sea bream served over creamy garlic mashed potatoes with a fresh fricassée of peas and broad beans.
Boil green beans, broad beans, and mangetout, then toss with a zesty mint and caper butter sauce.
Grilled pork, chorizo, and potato skewers served over a fresh medley of broad beans, mint, and crumbled feta cheese.
Crushed peppercorn-crusted sirloin steaks served with roasted vine tomatoes and a vibrant green vegetable and ricotta purée.
Poached and pan-seared chicken breast served with a rich cider brandy sauce, wild mushrooms, asparagus, broad beans, and wilted spinach.
Succulent pan-fried lobster served with tender summer vegetables and a rich, frothed saffron-infused lobster bisque.
Sear venison saddle in butter, then serve atop a rich ragoût of bacon, onions, peas, and fresh broad beans.
A creamy springtime supper featuring hearty pearl barley, fresh English asparagus, salty bacon lardons, and a frothed asparagus-infused sauce.
Luxurious grilled lemon sole served with handmade potato dumplings, steamed cockles, fresh samphire, and a creamy lemon-infused sauce.
A fresh vegetarian salad featuring artichokes, broad beans, and peppers tossed in a simple citrus and olive oil dressing.
A flavorful single-serving dish featuring spiced chicken thigh, crispy chorizo, broad beans, and a rich red wine reduction.
A light vegetarian dish of braised Baby Gem lettuce with buttery spring onions, broad beans, peas, and fresh mint.
Succulent hake fillets brushed with nutty brown butter, served over a vibrant pressure-cooked vegetable and bacon spring soup.
Seared aged sirloin served with a fresh spring vegetable salad, herb-infused tartare dressing, and a creamy, blended oyster mayonnaise.
A fresh and simple vegetarian salad featuring broad beans, red onion, and chives tossed in a lemon olive oil dressing.
Roast herb-crusted lamb loins served with buttery scallion crushed potatoes, seasonal vegetables, and a rich herb mustard sauce.
Grilled herb-crusted goats' cheese served over a fresh salad of broad beans, beef tomatoes, and balsamic dressing.
Pan-seared veal chops served with a rich herb butter, braised summer vegetables, and microwave-finished crushed Jersey Royal potatoes.
A quick pasta dish featuring crispy pancetta, fresh cherry tomatoes, broad beans, and aromatic basil in a light sauce.
Seared salmon chilled and served with a chunky mint, pea, and bean pesto alongside a fresh mixed leaf salad.
Persian-inspired sourdough bruschetta topped with crushed broad beans, charred chilli, garlic, lemon, and creamy soft goats’ cheese.
Pan-browned lamb ragoût served with grilled skate wings and salt-baked potatoes infused with mint and seaweed for a sophisticated dish.
Light ricotta dumplings served with seasonal peas, broad beans, pancetta, and white asparagus in a fresh citrus herb sauce.
A fragrant vegetarian pilaf featuring toasted spices, tender broad beans, and charred griddled courgettes topped with fresh yogurt and herbs.
A savoury vegetarian tart featuring slow-cooked Spanish onions and wholegrain mustard, served with a fresh four-bean herb salad.
A hearty vegetarian Mediterranean stew featuring mixed beans and vegetables, served with homemade crisp, golden-brown potato griddle cakes.
Succulent salmon fillets and courgettes marinated in a spiced vinegar pickling liquid, served with a fresh bean and tomato salad.
Pan-seared salmon served over a sautéed mixture of chorizo, tender new potatoes, and broad beans with sun-dried tomato butter.
A vibrant vegetarian soup featuring spring onions, courgettes, potatoes, spinach, and broad beans thickened with whisked eggs and lemon.
Succulent hake steaks oven-steamed over a rich medley of chorizo, chickpeas, tomatoes, and fresh garden vegetables.
A pretty, pale green soup made with sweated vegetables, broad beans, and rice, finished with fresh mint and creamy yoghurt.
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.
A light Mediterranean-style soup featuring fresh summer vegetables, broken spaghetti, and a vibrant homemade basil oil drizzle.
A delicious, verdant risotto featuring essential English summertime flavors with broad beans, peas, asparagus, and runner beans.
Succulent beef fillet wrapped in mushroom duxelles and pastry, served with creamy goat's cheese mash and a rich beer gravy.
A fresh-tasting soup of spring vegetables like asparagus and peas, partially blended and served with homemade pesto.
Pan-seared bacon chops served with blanched broad beans, a vinegar glaze, and fresh marjoram leaves.
Steamed razor clams and pan-fried squid served with a rich chorizo and vegetable cream sauce inside decorative clam shells.
Pan-fried lamb’s tongue and crispy deep-fried sweetbread fritters served over roasted leeks with a creamy herb-filled gribiche sauce.
A refreshing raw summer salad featuring a clarified tomato broth, salty olive tapenade, and crisp chilled vegetables.
A vibrant vegetarian salad featuring sautéed broad beans, feta, microwave-dried tomatoes, and golden turmeric-infused fried new potatoes.
A warm or cold salad featuring tender vegetables and duck breast strips wrapped in crispy Parma ham with goats' cheese dressing.
Spice-rubbed monkfish served with a smooth broad bean purée and turmeric-tinted sautéed new potatoes.